Disolve the yeast in warm water (80º F).
Let is sit for 25 minutes until the water is foamy. Mix it with
the salt and the flour.

Knead the dough for 10 minutes until the consistency
is elastic. Let it rise for 1 hour and 45 minutes. Punch it and
let it rise again for another 45 minutes.

Give the dough shape, cut a slit down the middle,
and bake it at 450-475ºF for 20 minutes or until it reaches
a golden color. For a crunchy crust put a small ovenproof container
with water in the oven when baking the bread.